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Skillet Cornbread

Our weekly sale celebrates Southern Cuisine this week and features fabulous local, organic cornmeal from Nitty Gritty Grain Company of Charlotte, VT. Mix it up with a few other simple ingredients for an easy Skillet Cornbread that pairs beautifully with this Southern-Style Pinto beans recipe (organic pintos are also featured in the weekly sale!). The skillet allows the cornbread to get extra crispy and golden on the outside, with a soft, smooth interior – perfect for dunking into a big bowl of beans, or crumbling into the pot-liquor from your collard greens. Warning – consumption may cause you to begin speaking with a Southern drawl.

Karin’s Collards

According to an old Southern adage, cornbread, collards, and peas with black eyes will make your New Year healthy, wealthy, and wise. Just in case this might be true, we’re sharing a staffer’s favorite recipe for collard greens. Make a big, hearty pot on New Year’s Eve or New Year’s Day, serve with Hoppin’ John and don’t forget to dunk your cornbread in the pot liquor (collard broth). Let’s see if we can make this adage ring true for 2017!

Hoppin’ John

According to an old Southern adage, cornbread, collards, and peas with black eyes will make your New Year healthy, wealthy, and wise. Just in case this might be true, we decided to share our favorite recipe for black eyed peas. Make a big, hearty pot on New Year’s Eve or New Year’s Day, serve with collards and cornbread, and let’s see if we can make that adage ring true for 2017!

Triple Crème & Pear Crostini

Champlain Valley Creamery’s Organic Champlain Triple is a beautiful soft ripened triple crème with a bloomy white rind.  It has a rich, creamy interior flavor that is offset by a delicious earthy rind with hints of mushroom. It’s featured in our weekly sale this week, along with organic red pears and Jan’s Farmhouse Crisps. This recipe brings these three components together for a simple, delicious, sweet & savory appetizer perfect for holiday parties!

Fresh Pumpkin Pie

The Thanksgiving spread doesn’t quite feel complete without a pumpkin pie! This recipe calls for fresh pumpkin puree, which is easy and economical to make at home using fresh, local pie pumpkins. Simply quarter the pumpkin, scoop out the seeds & stringy pulp, roast cut-side-down in a 400-degree oven for about 40 minutes, then puree the roasted pumpkin. Any puree that you don’t use in your pie will freeze beautifully for another pumpkin dish.

We also love this recipe because it allows you to use local maple syrup in place of much of the sugar in traditional pumpkin pie recipes, and uses fresh local cream in lieu of canned evaporated milk products.   If Thanksgiving is all about celebrating the local harvest, this pie fits the bill!

Cran Apple Pie with Almond Topping

Happy holiday baking season! We’re kicking off this joyous pie-filled time of year by sharing one of our favorite fall pie recipes. The tartness of the apple and cranberry in this pie balance nicely with the nutty almonds and cinnamon. It’s a delicious blend of holiday flavors.  Many of the ingredients are featured in our weekly sale this week, so it’s a perfect time to get your bake on!

Pumpkin Soup

We’re on a mission to spread the word that pumpkins are so much more than holiday decor! They’re incredibly nutritious, their seeds can be roasted for a healthy snack, and their pulp can be easily roasted and transformed into myriad mouth-watering dishes from pumpkin curry to pumpkin cheesecake and beyond. This pumpkin soup recipe is simple to make and it freezes beautifully. Pick up a pie pumpkin or two while they’re featured in our weekly sale and reintroduce yourself to this versatile seasonal squash that was somehow relegated to centerpiece fodder.

Roasted Butternut Bisque

It’s soup season and this Roasted Butternut Bisque is perfect for a chilly fall day! It’s simple to make and easy on the budget, as many of the ingredients are featured in our weekly sale this week. It also features several local ingredients that are in season this time of year. Make a double batch on your day off, pop it into the freezer, then defrost and reheat for an easy dinner on busier weeknights. Serve with a tasty loaf of local crusty bread.

Oktoberfest Dinner

It’s a lot of fun to celebrate culinary traditions, even when they aren’t necessarily a part of one’s personal cultural heritage. They open our minds and our palates to the unique traditions and flavors of different cultures. With this in mind, we’re sharing a delicious recipe for an Oktoberfest meal! It’s the final week of our Eat Local Month celebration, so this Oktoberfest dinner features a spectacular lineup of local ingredients!  Dabbling in this German culinary tradition is also budget-friendly since many of the ingredients are featured in our weekly sale from September 29th – October 5th, so grab your stein and your lederhosen and celebrate the flavors of Oktoberfest!

Localvore Beef Stew

The cool, crisp feeling in the autumn air has us craving a hearty stew, and since we’re in the final week of our Eat Local Month celebration, it makes good sense to cook up a stew that celebrates the many local veggies that are abundant this time of year. This Localvore Beef Stew will satisfy your autumnal soup cravings, and satisfy your wallet, as most of the ingredients are featured in our weekly sale this week! Feel free to use this recipe as a general framework and get creative with the add-ins. That’s the beauty of a stew; it’s a perfect way to take advantage of the abundant veggies that are exploding from your garden (or our produce department) this time of year! Make an extra large batch and stash the leftovers in the freezer for a cold winter day when your garden is just a memory.